Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials-Reference-Cited by-同舟云学术

Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials

Published:2008 Issue: Volume: Page:277-286
ISSN:1571-0297
Container-title:Food Engineering: Integrated Approaches
language:
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Author:

Chanona-Pérez J.,Quevedo R.,Aparicio A. R. Jiménez,Chávez C. Gumeta,Pérez J. A. Mendoza,Domínguez G. Calderón,Alamilla-Beltrán L.,Gutiérrez-López Gustavo F.

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-0-387-75430-7_16.pdf

Reference25 articles.

1. Alamilla, B.L, Chanona, P.J.J., Jiménez, A.A.R., and Gutiérrez L.G.F., 2005. Desciption Of Morphological Changes Of Particles Along Spray Drying, J. Food Eng. 67:179–184.

2. Barletta, B.J., and Barbosa C.G.V., 1993, Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders, J. Food Sci. 58(5):1030–1035, 1046.

3. Castleman K.R., 1996, Digital Image Processing. Prentice Hall, Englewood Cliffs, pp. 667.

4. Chakraborti, R.K., Gardner, K.H., Atkinson J.F., and Van Benschoten J.E., 2003, Changes in Fractal Dimension During Aggregation, Water Res. 37:873–883.

5. Chanona, P.J.J, Alamilla, B.L., Farrera, R.R.R., Quevedo, R, Aguilera, J.M., and Gutiérrez L.G.F., 2003, Description of the Convective Air Drying of a Food Model by Means of the Fractal Theory, Food Sci. Technol. Int. 9(3):207–213.

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